Lyle's Golden Syrup Cookies

Lyle's Golden Syrup is one of my all-time favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

Start by whisking together all purpose flour, baking soda, and baking powder. 

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.

Mmmm.

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  

Stir in pure vanilla extract - be sure to use the good stuff!

Now stir in old fashioned oats and the flour mixture.

Stir until no traces of dry oats or flour remain.

For this recipe, I use a #50 scoop to ensure all my cookies are the same size (affiliate link).  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small quarter-sized silicone baking mat (like this one).  

Let's check out the results below, shall we?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:

(affiliate links)

• lyle's golden syrup https://amzn.to/3B5OA54

• pure vanilla extract https://amzn.to/3ovS9fE

• #50 scoop https://amzn.to/3gugJcy

• magnetic measuring spoons https://amzn.to/3suac74

• small silpat liner for test baking https://amzn.to/3rCjXBd

• large silpat liner https://amzn.to/3SJkxsC

• half sheet pan https://amzn.to/3Lhy06R

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Lyle's Golden Syrup Cookies

makes 18 cookies

Printable Recipe

Ingredients

• 3/4 cup all purpose flour

• 1 1/2 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 7 tablespoons unsalted butter

• 1/2 cup granulated sugar

• 2 tablespoons lyle's golden syrup

• 1/2 teaspoon pure vanilla extract

• 1 cup old fashioned oats

Directions

1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

3. Add flour mixture and oats and stir well to combine.

4. Place cookie dough in an airtight container and chill for 30 minutes.

5. Preheat oven to 325F and place rack in the center position.

6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.

8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.

Note

• I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.

Blue Ribbon Chewy Chocolate Cookies

Today I'm sharing our family's favorite chewy chocolate cookies, which means you're only 8 ingredients away from these national cookie contest winners becoming your family's favorite too.  They're so good, every time I share them, I hear, "Oh my, you MUST give me this recipe!"    Let me show you how easy they are to make so you can whip up a batch whenever you want.

Start by creaming unsalted butter and sugar together until light and creamy.  I do this with a BeaterBlade attachment so I don't have to stop and scrape down the bowl of my stand mixer.  Love that thing!  

In a separate bowl, whisk together sifted cocoa powder, flour, baking soda, and fine salt.

Be sure to use really high quality dutch-processed cocoa powder for really good flavor.

Add the cocoa mixture to the butter and mix until no signs of dry ingredients remain.  Then add the egg and pure vanilla extract.

Wrap the cookie dough in plastic and chill for a least 1 hour.  This step is really important so don't skip it.  

For professional looking cookies, use a #50 scoop to portion out the cookie dough (it's roughly the size of a tablespoon).  If at any time the cookie dough gets too soft, pop it back in the fridge.

Incidentally, the cookie dough freezes beautifully (as do the baked cookies).  Just be sure to wrap the dough very well in plastic wrap and store it in an airtight container - this can be done as a whole batch of dough, or individual balls.  Thaw the wrapped cookie dough in the fridge before unwrapping, rolling, and coating with sugar.  

Roll the cookie dough into balls, then coat with granulated sugar.  Vanilla sugar is nice too.

Space 12 cookies evenly on two silpat lined half sheet pans (bake only one pan at a time).  You can use parchment paper, but I've test both surfaces and silpats work better for these cookies.  

Bake for about 9 or 10 minutes - cool completely.

These cookies are simply spectacular.  Enjoy!

Items needed to make this recipe:

(affiliate links)

• excellent quality cocoa powder https://amzn.to/35M0qpc

• the best vanilla extract https://amzn.to/3r9wNGK

• vanilla sugar https://amzn.to/3Jc4bme

• #50 cookie scoop https://amzn.to/3JrSubx

• silat silicone liners https://amzn.to/3HCz035

• professional sheet pans https://amzn.to/34pWo5x

• beaterblade https://amzn.to/34HEVFr

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Blue Ribbon Chewy Chocolate Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 1 cup all purpose flour

• 6 tablespoons dutch processed cocoa, sifted (use really good quality)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 10 tablespoons unsalted butter, room temperature

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• granulated sugar to roll cookie dough in before baking (or use vanilla sugar)

Directions

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

3. Add egg and pure pure vanilla extract; continue to mix until no traces of egg remain.

4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

5. Wrap dough in plastic and chill for at least 1 hour.

6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.